I find places online for the Koji Kin and the yeast but I can't seem to find any resource for quality rice. I want add Sake to the brewing lineup and have found plenty of resources for recipes and the like but if I can't get quality grain to make good Sake then why bother? We don't get into brewing beer to make the Beast!

In asian markets and in some grocers you can find Nishiki rice. You could most likely use something like Kokuho Rose which is California grown and very good. I think this would be your best place to start without digging to find the other types. I am going to ask a mod to move this thread to the "Wine" section.

Thanks Chairman.

__________________Event Horizon ~ A tribute to the miracle of fermentation.

OK I found a source for the high quality polished rice at http://www.fhsteinbart.com/order/products.htm they also have premade Kome Koji available there for $7.5 which is reasonable but it's over $30 to ship it (they need to send it two day air) - which just makes a batch of Sake too expensive. So I was in an Asian grocery today I saw jars of "Sweet Fermented Rice" is this Kome Koji? I'm planning to follow this recipe http://www.designerinlight.com/eckhardt-sake.pdf and was hoping that I could use this as the Kome Kuji.

Well I picked up one of these jars of "sweet fermented rice" (they are $3 for a lb.) and opened it up to try. It tastes like rice soaked in sake. I wonder if it is koji or just cooked rice with sake added? I guess I could try to experiment with it a bit - throw in some rice and yeast. If anyone has any experience with this stuff let me know.